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Sweet Corn Salad




Source of Recipe


UTICAOD


Recipe Introduction


(Can be prepared up to four hours in advance; store covered and refrigerated. Substitute frozen whole kernel corn for fresh, if desired.)



List of Ingredients




DRESSING
3 tbsp. rice vinegar
1 tbsp. soy sauce
1 tbsp. chopped fresh parsley
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1/4 cup olive oil
SALAD
3 cups fresh corn (from about six ears)
1/4 cup julienne-cut (2-by-1/8-by-1/8-inch) onion
1/4 cup julienne-cut (2-by-1/8-by-1/8-inch) carrot
1/4 cup sliced radishes
1/4 cup sliced green onions


Recipe



In a medium bowl, combine vinegar, soy sauce, parsley, sugar, salt and red pepper flakes; whisk in olive oil until well-blended. Refrigerate. Bring a large saucepan of water to a boil. Add corn; cook two minutes. Drain; rinse with cold water to cool. Drain well. Add cooked corn and all remaining salad ingredients to dressing; toss gently to coat. Cover; refrigerate at least one hour before serving to blend flavors. Makes eight servings.